2022 Raul Pérez Ultreia Saint Jacques

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Type of Wine | |
---|---|
Country | Spain |
Region | |
Appellation | |
Winery | |
Vintage | 2022 |
Grape | |
Content (Alc) | 0.75 ltr (13.5%) |
Drink window | 2025 - 2030 |
Available as of | Jul 23, 2025 |
Low Stock
Only 4 left
Description
Raúl Pérez is currently without a doubt the most media-rich winemaker in all of Spain. However, his wines are almost impossible to find! Everyone talks about them, but few have tasted them. Raúl is present in countless appellations and regions, not only in Spain, but also in South Africa, Portugal, and South America. The common thread in his work is the recovery of old vines from indigenous grape varieties and the creation of authentic wines with plenty of character and personality. Or, to put it in his own words: "I'd rather make an undrinkably bad Galician wine, but at least let it be a Galician wine." He has vinified dozens of wines in countless different regions (mostly in northwestern Spain, but also beyond), but they have never been released. He tests, he tries, and very often fails. This way of working naturally gives him a great deal of experience, which later enables him to get the most out of one grape variety or one region.
Today, he makes or helps make over 80 wines. He's also recently settled down, establishing two of his own mini-bodegas: one in the Tierra de León region, in the village of Valdevimbre, and another in his native Bierzo, where he makes his own Ultreias, the very essence of Mencía, in the village of Salas de los Barrios. Raúl always works organically and as purely as possible. He uses the minimum amount of SO2.
The Ultreia Saint Jacques is a 100% Mencia and is Raul Pérez's base wine, named after the road to Santiago de Compostela. The wine is aged for nine months in large French oak casks. The Ultreia Saint Jacques has a beautiful, fresh, bright ruby red color in the glass. The nose reflects this freshness, but also bursts with red fruit, complemented by earthy, mineral notes, as befits a good Mencia, and floral notes on the finish. 94/100 Parker
Our regular customers know we're big fans of the wines from this region, made from Mencia (or the white Godello), such as those from Perez and Val de Sil . The continental influences and style give the wines a Burgundian signature and offer incredible value!
FACT: The wine is stored in our climate-controlled Wine Warehouse, and if you pick it up, you'll also receive a nice discount. We're located right next to the Rijksweg with ample parking. Click here for the address.
Specifications
Available as of | Jul 23, 2025 |
---|---|
Type of Wine | Red |
Country | Spain |
Region | Castilla y Leon |
Appellation | Bierzo |
Winery | Raul Perez |
Grape | Mencia |
Biological certified | No |
Natural wine | No |
Vegan | No |
Vintage | 2022 |
Drinking as of | 2025 |
Drinking till | 2030 |
Alcohol % | 13.5 |
Alcohol free/low | No |
Content | 0.75 ltr |
Oak aging | Yes |
Sparkling | No |
Dessert wine | No |
Closure | Cork |
Parker rating | 93 |
Vinous rating | 91 |
Tasting Profiles | Aards, Boers, Donker fruit, Droog |
Drink moments | Barbecue, Borrelen, Met vrienden, Voor alledag |
Professional Reviews
Parker
RP 93
Reviewed by: Luis Gutiérrez
Drink Date: 2023 - 2028
The biggest volume of the winery is the 2021 Ultreia Saint Jacques, which represents some 170,000 bottles, and according to Raúl Pérez, it's the most difficult wine to make here. They now work a lot to produce this wine, a blend of 11 wines selected from the 17 they made. It's a wine that represents Bierzo and is from a year when they used more grapes from sandy soils. It has 13.16% alcohol and a pH of 3.66; it's serious and restrained but juicy and easy to drink. Seventy percent of the wine matured in barrel and the rest in troncoconic oak vats.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
2018 Ultreia Saint-Jacques
91
Drinking Window
2021 - 2028
From: Vinous Table: Fhior, Edinburgh, Scotland (Sep 2021)
The 2018 Ultreia Saint-Jacques from Raúl Peréz was bang on the money for an entry-level wine. This Bierzo originates mainly from clay soils and contains 80% whole-bunch fruit that is predominantly Mencia, augmented with a field blend of Alicante Bouschet, Palomino and Trousseau, inter alia. Black plum mingles with dark chocolate and black pepper on the nose. The palate is concentrated yet well balanced and the oak seamlessly integrated, leading to a lightly spiced finish.
- By Neal Martin on September 2021
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
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Wijnhuis
Raúl Pérez is without a doubt the most mediatic winemaker in all of Spain today. However, his wines are almost impossible to find! Everyone talks about it, but few have already tasted them. Raúl is present in numerous appellations and regions, not only in Spain, but also in South Africa, Portugal, South America.
We have been following Raúl since 2000; at that time he was still working as an oenologist at the Castro Ventosa family estate in Valtuille de Abajo. He also worked as an oenologist-consultant for other domains in Bierzo. He refined the Mencia to unprecedented heights, also helped Ricardo and Alvaro Palacios start their top domain, while constantly tasting and trying other wines from around the world. Raúl is a restless nature and his curiosity and passion take him further and further.
Between 2005 and 2007 he left the family domain and left for a wine odyssey. In a few years he made a name for himself and became a real 'star' in the wine world. The common thread in his work is the recovery of vieilles vignes from indigenous grape varieties and the making of authentic wines with a lot of character and personality. Or to put it in his own words, "I'd rather make an undrinkably bad Galician wine, but at least let it be a Galician wine." He has therefore already vinified dozens of wines in countless different regions (mostly in the northwest of Spain, and also beyond), but which have never been marketed. He tests, he tries, and often fails. Of course, this way of working brings him a lot of experience, with which he will later be able to get the most out of one grape variety or one region.
Today he makes or contributes to more than 80 wines. In the end, he more or less settled himself by renovating two of his own mini-bodegas: one in the Tierra de León region, in the village of Valdevimbre, and another in his native Bierzo, where he is in the village of Salas de los Barrios. own Ultreia's, the absolute essence of Mencía. Raúl always works organically and as pure as possible. It uses the minimum of SO2. The wines we get from him are always in minimal quantities and we hardly ever know what we are going to get, from what year and how much ... That is Raúl in all.
Raúl Pérez is currently without a doubt the most media-rich winemaker in all of Spain. However, his wines are almost impossible to find! Everyone talks about them, but few have tasted them. Raúl is present in countless appellations and regions, not only in Spain, but also in South Africa, Portugal, and South America. The common thread in his work is the recovery of old vines from indigenous grape varieties and the creation of authentic wines with plenty of character and personality. Or, to put it in his own words: "I'd rather make an undrinkably bad Galician wine, but at least let it be a Galician wine." He has vinified dozens of wines in countless different regions (mostly in northwestern Spain, but also beyond), but they have never been released. He tests, he tries, and very often fails. This way of working naturally gives him a great deal of experience, which later enables him to get the most out of one grape variety or one region.
Today, he makes or helps make over 80 wines. He's also recently settled down, establishing two of his own mini-bodegas: one in the Tierra de León region, in the village of Valdevimbre, and another in his native Bierzo, where he makes his own Ultreias, the very essence of Mencía, in the village of Salas de los Barrios. Raúl always works organically and as purely as possible. He uses the minimum amount of SO2.
The Ultreia Saint Jacques is a 100% Mencia and is Raul Pérez's base wine, named after the road to Santiago de Compostela. The wine is aged for nine months in large French oak casks. The Ultreia Saint Jacques has a beautiful, fresh, bright ruby red color in the glass. The nose reflects this freshness, but also bursts with red fruit, complemented by earthy, mineral notes, as befits a good Mencia, and floral notes on the finish. 94/100 Parker
Our regular customers know we're big fans of the wines from this region, made from Mencia (or the white Godello), such as those from Perez and Val de Sil . The continental influences and style give the wines a Burgundian signature and offer incredible value!
FACT: The wine is stored in our climate-controlled Wine Warehouse, and if you pick it up, you'll also receive a nice discount. We're located right next to the Rijksweg with ample parking. Click here for the address.
Available as of | Jul 23, 2025 |
---|---|
Type of Wine | Red |
Country | Spain |
Region | Castilla y Leon |
Appellation | Bierzo |
Winery | Raul Perez |
Grape | Mencia |
Biological certified | No |
Natural wine | No |
Vegan | No |
Vintage | 2022 |
Drinking as of | 2025 |
Drinking till | 2030 |
Alcohol % | 13.5 |
Alcohol free/low | No |
Content | 0.75 ltr |
Oak aging | Yes |
Sparkling | No |
Dessert wine | No |
Closure | Cork |
Parker rating | 93 |
Vinous rating | 91 |
Tasting Profiles | Aards, Boers, Donker fruit, Droog |
Drink moments | Barbecue, Borrelen, Met vrienden, Voor alledag |
Parker
RP 93
Reviewed by: Luis Gutiérrez
Drink Date: 2023 - 2028
The biggest volume of the winery is the 2021 Ultreia Saint Jacques, which represents some 170,000 bottles, and according to Raúl Pérez, it's the most difficult wine to make here. They now work a lot to produce this wine, a blend of 11 wines selected from the 17 they made. It's a wine that represents Bierzo and is from a year when they used more grapes from sandy soils. It has 13.16% alcohol and a pH of 3.66; it's serious and restrained but juicy and easy to drink. Seventy percent of the wine matured in barrel and the rest in troncoconic oak vats.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
2018 Ultreia Saint-Jacques
91
Drinking Window
2021 - 2028
From: Vinous Table: Fhior, Edinburgh, Scotland (Sep 2021)
The 2018 Ultreia Saint-Jacques from Raúl Peréz was bang on the money for an entry-level wine. This Bierzo originates mainly from clay soils and contains 80% whole-bunch fruit that is predominantly Mencia, augmented with a field blend of Alicante Bouschet, Palomino and Trousseau, inter alia. Black plum mingles with dark chocolate and black pepper on the nose. The palate is concentrated yet well balanced and the oak seamlessly integrated, leading to a lightly spiced finish.
- By Neal Martin on September 2021
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Raúl Pérez is without a doubt the most mediatic winemaker in all of Spain today. However, his wines are almost impossible to find! Everyone talks about it, but few have already tasted them. Raúl is present in numerous appellations and regions, not only in Spain, but also in South Africa, Portugal, South America.
We have been following Raúl since 2000; at that time he was still working as an oenologist at the Castro Ventosa family estate in Valtuille de Abajo. He also worked as an oenologist-consultant for other domains in Bierzo. He refined the Mencia to unprecedented heights, also helped Ricardo and Alvaro Palacios start their top domain, while constantly tasting and trying other wines from around the world. Raúl is a restless nature and his curiosity and passion take him further and further.
Between 2005 and 2007 he left the family domain and left for a wine odyssey. In a few years he made a name for himself and became a real 'star' in the wine world. The common thread in his work is the recovery of vieilles vignes from indigenous grape varieties and the making of authentic wines with a lot of character and personality. Or to put it in his own words, "I'd rather make an undrinkably bad Galician wine, but at least let it be a Galician wine." He has therefore already vinified dozens of wines in countless different regions (mostly in the northwest of Spain, and also beyond), but which have never been marketed. He tests, he tries, and often fails. Of course, this way of working brings him a lot of experience, with which he will later be able to get the most out of one grape variety or one region.
Today he makes or contributes to more than 80 wines. In the end, he more or less settled himself by renovating two of his own mini-bodegas: one in the Tierra de León region, in the village of Valdevimbre, and another in his native Bierzo, where he is in the village of Salas de los Barrios. own Ultreia's, the absolute essence of Mencía. Raúl always works organically and as pure as possible. It uses the minimum of SO2. The wines we get from him are always in minimal quantities and we hardly ever know what we are going to get, from what year and how much ... That is Raúl in all.
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